Sell at farmers markets, to farms with farmstands and CSAs, to local-loving restaurants,
retailers, schools, caterers and distributors. Rhode Island (and the world) is your oyster! Make sure the
foods you produce are reflected on your page in the Local Food Guide.

Local 365 Initiative

Farm Fresh RI is rebuilding a year-round food system driven by the needs of Rhode Island farmers and eaters. Our Local 365 goals:

RI Department of Health (DOH) certified kitchen.
Rhode Island Food Code specifies what makes a kitchen up to code. If you have a facility in mind, you can search to see if it is licensed by the DOH (usually entering the Facility Name is sufficient).

Production plan following food safety guidelines.
To find out if you are producing potentially hazardous foods:

The Dartmouth Grange Shared-Use Kitchen is a 2,000 square foot facility designed to meet the needs
of light, small-scale food production and other food service activities. This certified commercial
kitchen features a six-burner range, conventional oven, convection ovens, 20 gallon tilting skillet,
40 gallon tilting steam jacket kettle, wet filling machine, commercial mixer, vegetable wash and prep
areas, freezer, refrigerators, and dry storage area. The kitchen is available twenty-four hours a day,
seven days a week on a first come - first served basis. Rates vary depending on equipment use and
storage requirements.

We are always in need of additional certified kitchen sites.
If you can open your kitchen, please contact Jen.

Maybe a Farm Kitchen is right for you?

Do you have city-water, a double-basin stainless steel sink and no animals running around the kitchen? These
farms have on-site kitchens that are certified for commercial food processing. Contact them to learn more
about how they did it:

Partnerships with established certified kitchens to offer affordable rent to farmers and new users

Links food producers to locally grown ingredients

Provides market outlets that connect food producers with customers

Offers co-packing services to produce special value-added products

Why Rhode Island needs an Open Kitchen

Go back a few decades and RI had many certified food processing sites for food harvested from RI farms and waters.
There were places for, well, you name it: canning tomatoes, pickling cucumbers, preserving fruits, making
cheese and yogurt, baking and roasting, butchering meat, shucking oysters, fileting finfish. But today's reality
is much spottier. As food policies guided the national and global consolidation of our food supply, local
farms and food processing sites were neglected and many closed. Of those that are left, few RI processors
source their food from local farms, and these days few RI farms process value-added foods because few have access
to a kitchen.

The Open Kitchen project aims to expand the diversity of RI produced foods using local ingredients, thereby
nourishing and providing a livelihood for more Rhode Islanders.

For farmers: Many farmers want to produce value-added products but do not have access to a certified kitchen or the time to cook during the growing season. This certified kitchen will link farmers to people who want to process food. If a farmer has an overabundance of perishable produce they may not be able to sell it all before it goes bad. With an open kitchen and trained cooks at the stovetop those fruits and veggies can be made into value-added products. Tomatoes can be turned into shelf-stable sauce, benefiting local growers and food producers, while increasing eaters’ access to local food year round.

For entrepreneurs: The obstacles associated with starting a food production business are staggering. There are start-up costs for ingredients, equipment, and licensing and the trouble of finding a certified kitchen and a consistent customer base. In Rhode Island there is no legal way to cook food in your home and sell it. Many low-income and immigrant entrepreneurs lack access to the necessary capital and tools to start a food business.

For certified kitchen owners: This is an opportunity for extra income for kitchen owners who can rent their underused kitchen space, usually during off-hours for the main business. Offering your kitchen space for a small rental rate is of great benefit to new businesses with a great product but without the right equipment or production space. In fact, finding an affordable kitchen rental may be the only way these businesses can get off the ground. You'll want to make sure ground rules are in place so that both parties have the same expectations about how the kitchen will be used and the state the kitchen will be in when lessees arrive and when they leave.

Farmers' Markets can support new food business ventures

We envision vibrant markets with a variety of prepared foods, from salsas to samosas, made locally with local ingredients. These markets will better represent our diverse neighborhoods and connect new food producers to customers. These prepared foods will use the freshest, best-tasting ingredients and provide a new avenue for food lovers to support local producers. Farmers will be able to process/preserve the fresh foods they grow and diversify the products they offer to provide more consistent income throughout the year.